Hawaiian Carrot Pineapple Cake

This Hawaiian carrot pineapple cake brings tropical flair to a classic bake and always draws requests from my family during spring celebrations. The sweet pineapple melds with juicy carrots and toasty walnuts for a perfectly moist crumb finished off with a cloud of tangy cream cheese frosting. This is the dessert I turn to whenever I want something both comfortingly familiar and just a little bit fun.

After sharing this at an Easter picnic a few years ago everyone wanted the recipe and now it is my most requested dessert for gatherings. You would not believe how quickly it disappears.

Ingredients

• All purpose flour: creates a sturdy base and ensures the right crumb look for freshly milled flour for best results
• Baking powder and baking soda: help the cake rise and stay airy confirm both are fresh for good lift
• Ground cinnamon: adds irresistible warmth and subtle spice always choose the freshest jar for best aroma
• Fine salt: sharpens every flavor and balances the sweetness use sea salt for pure taste
• Granulated sugar: provides moistness and structure break up clumps before adding to batter
• Large eggs: help bind everything and give richness room temperature eggs mix more seamlessly
• Vegetable oil: guarantees tenderness and keeps the cake soft use a neutral oil like sunflower or canola
• Vanilla extract: boosts sweetness and aroma pure vanilla makes a difference
• Carrots: bring a natural sweetness moisture and stunning color grate finely for an even texture
• Crushed pineapple: adds tangy tropical flavor and extra moisture drain well to avoid a soggy cake
• Walnuts: lend crunch and nutty depth toast lightly before chopping for even more flavor
• Cream cheese: is for that iconic tangy frosting choose full fat for extra creaminess
• Unsalted butter: lets you control salt when whipping up the frosting let it fully soften first
• Powdered sugar: sweetens and thickens the frosting sift out lumps for extra smoothness
• Additional vanilla extract: enriches the frosting flavor
• Pineapple chunks and shredded carrots: make lovely garnishes choose ripe pineapple and brightly colored carrots

Instructions

Prepare the pan:

Make sure the oven is set to 175 degrees Celsius and prepare a 23 by 33 centimeter rectangular baking pan by greasing and flouring it well so the cake will release easily when cooled

Mix dry ingredients:

Combine all purpose flour baking powder baking soda ground cinnamon and fine salt in a bowl and whisk well to ensure everything is evenly distributed with no clumps

Blend wet ingredients:

In a larger mixing bowl beat together the granulated sugar eggs vegetable oil and vanilla extract until the mixture is fully smooth and glossy this makes sure your cake will bake up with even crumb

Combine dry and wet mixtures:

Gradually pour the dry ingredient mixture into the wet mixture stirring just until no visible dry flour remains overmixing can make the cake tough

Fold in addins:

Gently fold in the grated carrots drained crushed pineapple and if desired the chopped walnuts being careful to distribute them evenly so every slice gets a bit of each

Bake the cake:

Transfer the batter into the prepared baking pan and use a spatula to even out the top bake for thirty five to forty minutes until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan let the cake cool completely

Make the frosting:

Beat softened cream cheese and butter together until creamy then gradually add in powdered sugar and vanilla extract whip until the mixture is light and fluffy

Frost and garnish:

Spread the cream cheese frosting in a thick even layer across the cooled cake and top with pineapple chunks and shredded carrots for a festive finishing touch

My favorite part is the bits of sweet pineapple throughout the spicy cake and seeing everyone sneak a second slice at family get togethers always makes me smile. Sometimes we let the kids handle the garnishing which leads to the most colorful kitchen moments.

Storage Tips

After frosting keep the cake refrigerated for freshest flavor and texture it will stay moist for several days if covered tightly with plastic wrap or an airtight lid. Unfrosted cake can be wrapped and kept at room temperature for up to two days. You can also freeze slices tightly wrapped and enjoy when the craving strikes.

Ingredient Substitutions

If you prefer pecans to walnuts that swap works perfectly. You can also use light olive oil or melted coconut oil for a different hint of flavor. Swap half the flour for whole wheat to add a heartier texture or try chopped pecans for a softer crunch. Out of pineapple replace with well drained canned mandarin oranges for a sweet citrusy twist.

Serving Suggestions

Cut the cake into bars or squares and serve chilled for a refreshing treat on hot days. Try pairing it with a cup of coffee or a scoop of vanilla ice cream for a decadent dessert course. Dress it up on special occasions with extra caramelized pineapple or edible flowers to match tropical themes.

Cultural and Historical Notes

Pineapple and carrot cake blends American traditions with Hawaiian influences. The cake is reminiscent of classic carrot cake that became popular in the mid twentieth century but with the addition of pineapple which is a beloved Hawaiian crop. This combination celebrates island flavors and is especially popular for potlucks birthdays and picnics in Hawaii.

Seasonal Adaptations

In spring and summer try swapping the carrots for fresh zucchini or shredded apple for a similarly moist cake During winter add a pinch of nutmeg and ginger for extra cozy spice For fall parties top with candied ginger and roasted pumpkin seeds for a seasonal twist

Success Stories

I once made this cake for a friend’s housewarming party and it became the star of the table. People who thought they did not like carrot cake asked for seconds and everyone left with the recipe. It has now become a repeat bake in several homes.

Freezer Meal Conversion

You can freeze the unfrosted cake tightly wrapped for up to two months. Allow the base to thaw completely overnight in the fridge before adding fresh frosting and garnishes. Portioning the cake into bars before freezing makes it even easier to enjoy a quick treat.

You will love how easily this tropical carrot pineapple cake comes together and just how quickly it disappears. Best of all it keeps beautifully so you can always sneak another piece the next day.

Recipe FAQs

→ What makes this cake moist?

Grated carrots and crushed pineapple supply moisture, while oil keeps the crumb soft and tender throughout.

→ Can I omit the walnuts?

Yes, the chopped walnuts are optional and can be omitted for a nut-free version without affecting the texture.

→ What type of frosting is used?

The cake is finished with a creamy blend of softened cream cheese, butter, powdered sugar, and vanilla extract.

→ How should I garnish the cake?

Decorate with pineapple chunks and shredded carrots to add color, texture, and a refreshing touch.

→ Can I make this dessert ahead of time?

Yes, the cake can be baked and frosted in advance. Store in the refrigerator for up to several days for best freshness.